Objectives
Research on food safety is investigating the nature of chemicals and micro-organisms present in food
which may present a risk to health. It is striving to develop analytical techniques to improve the Department's
surveillance programmes for both chemicals and micro-organisms in food. Data are being derived on the
presence of inorganic and organic chemicals in food in relation to assessment of whether these concentrations
are likely to give rise to intakes which are a risk to consumers. Research is considering the pathways
by which inorganic and organic chemicals move into and through the food chain. Investigations are continuing
on the reduction of contamination of food by potentially pathogenic organisms through improving the
methods available for the typing, identification and detection of pathogenic micro-organisms in food
systems.
Sub-programmes
